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15 ml oil
200 g rindless streaky bacon, chopped
175 g LANCEWOOD® Sour Cream & Chives DIP & TOP
60 ml sugar
45 ml white wine vinegar
2 heads broccoli (300 g), cut into small pieces with stalks removed
1 red onion, finely chopped
80 ml sunflower seeds, toasted
80 ml dried cranberries or seedless raisins (optional)
125 g LANCEWOOD® Cheddar, cut into small cubes
Heat the oil and fry the bacon until crispy. Drain on absorbent paper and set aside. Mix the dip, sugar and vinegar together until the sugar has dissolved.
Mix the broccoli, red onion, sunflower seeds, cranberries or raisins, cheese and half of the bacon together in a mixing bowl. Add the dip mixture and mix through until well combined.
Spoon into a serving dish and sprinkle the remaining bacon over.
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